Using fish and clam juice makes this tasty soup heart-healthy.
|2 lb||varied fish fillets (haddock, perch, flounder, cod, sole, etc.), cut into 1-inch-square cubes|
|2 Tbsp||olive oil|
|1 clove||garlic, minced|
|3||carrots, cut in thin strips|
|2 C||celery, sliced|
|1/2 C||onion, chopped|
|1/4 C||green peppers, chopped|
|1 can (28 oz)||whole tomatoes, cut up, with liquid|
|1 C||clam juice|
|1/4 tsp||dried thyme, crushed|
|1/4 tsp||dried basil, crushed|
|1/8 tsp||black pepper|
|1/4 C||fresh parsley, minced|
- Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.
- Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are fork tender.
- Add fish and parsley. Simmer, covered, 5-10 minutes more or until fish flakes easily and is opaque. Serve hot.
Yield: 8 servings--Serving Size: 1 cup each
Each serving provides:
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 56 mg
Sodium: 380 mg